Turkish Red Pepper and Walnut Dip (Muhammara)
Muhammara is a savory Turkish red pepper and walnut dip flavored with pomegranate molasses and warm spices. Perfect for grilled meats or simple pita bread.
Servings: 4 servings
- 2 roasted red peppers outer skin removed and cut into large chunks
- 1 cup fresh bread crumbs
- 1/2 cup chopped walnuts
- 2-3 garlic cloves roasted
- 1/2 lemon zest and juice
- 1 Tb pomegranate molasses
- 1 tsp smoked paprika
- 1 tsp Turkish red pepper or regular red pepper
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4-1/2 cup olive oil depending on consistency
- Pomegranate seeds
- lemon zest
- Fresh parsley or cilantro
- Drizzle of olive oil
If you haven't already, roast the red pepper and garlic cloves in a 400 degree F oven for about 30 minutes, or until the peppers are soft. Cool for a few minutes and remove the outer skin from the peppers.
In a blender or food processor, add the rest of the dip ingredients (except for garnish) and pulse a few times until it becomes thick and creamy, or to desired consistency. Taste for seasoning.
Once done, pour muhammara to a bowl and garnish with pomegranate seeds, lemon zest, chopped parsley and an extra drizzle of olive oil.
Calories: 348kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 462mg | Potassium: 184mg | Fiber: 3g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 16.3mg | Calcium: 78mg | Iron: 2.4mg